Paris Flan


  • Time 1 hour 40 minutes
  • Servings 6 People
Ingredients
Instructions
  • 1 We're preparing a testo. To this end, we mix flour, salt, sugar, and cut with cold butter before we get fat.
  • 2 We pour water, and we put the testo as fast as possible. You can't take too long, or the oil grows and the testo will be wooden.
  • 3 We're making a ball out of the test, putting it in the food film and putting it in the fridge for 30 to 40 minutes.
  • 4 We're making a weld. We'll hit the sugar dobel. We're adding to the crachmal and we're hitting again.
  • 5 We laugh milk and cream, we pour into a rug. We're gonna cut the vanilla by half along and stab the seeds. And seeds, and we put the string in a milk mixture. We'll put the fire on and we'll put it before we get boiled. Turn it off, cover it up, and we'll be ten to 15 minutes. Then heal.
  • 6 A thin stick with a constant chewing of a vein is pouring hot milk into an egg mixture. We're moving into a clean pot.
  • 7 We'll put on a small fire and a vortex hanging around with a vein until the mixture thicks.
  • 8 We take off the stove, we put it in the bow, and we put the cream in a bag or a food film, so it doesn't have a crust.
  • 9 We're taking the fridge test. We roll in the plate with a thickness of 2 to 3 mm. We're going to put the testo on the rock to take shape. Put the test on the bottom and side of the shape (between diluent).
  • 10 We're putting a fork in a few places, putting a foil on it and putting a load on it, beans, rice, peas or metal pet. Send up to 170 degrees oven for 12-15 minutes.
  • 11 Let's take out the folg with the cargo. Put on the basis of cream, level.
  • 12 Send the form to the oven. The top of the flange should be loaded. We're totally resting and singing.
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